Gingerbread Biscotti

Biscotti are very forgiving, and you can bake these to your taste: chewy, crunchy, or somewhere in between.

• 10 oz. (2-1/4 cups) unbleached all-purpose flour
• 1-1/4 cups packed dark brown sugar
• 2 tsp. ground ginger
• 1-1/4 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. table salt
• 1/4 tsp. ground nutmeg
• 1/4 tsp. baking soda
• 4 oz. (1 cup) pecans, coarsely chopped
• 4 oz. (1/2 cup) lightly packed dried apricots, coarsely chopped
• 1/4 cup molasses
• 2 large eggs
• 2 tsp. finely grated orange zest (from about 1 medium navel orange)

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Position a rack in the middle of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment.

In a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg, and baking soda on medium-low speed until well blended. On low speed, briefly mix in the pecans and apricots. In a measuring cup, lightly whisk the molasses, eggs, and orange zest. With the mixer on low, slowly pour in the egg mixture. Continue mixing until the dough is well blended and comes together in large, moist clumps, 1 to 2 minutes.

Dump the dough onto an unfloured work surface. Divide into two equal piles (about 1 lb. each). Shape each pile into a log that's 10 inches long and about 1-1/2 inches in diameter, lightly flouring your hands as needed (the dough is a bit sticky).

Position the logs on the lined cookie sheet about 4 inches apart. Bake until the tops are cracked and spring back slightly when gently pressed, 30 to 35 minutes. Transfer the sheet to a rack and let cool until the logs are cool enough to handle, about 10 minutes.

Carefully peel the biscotti logs from the parchment and transfer to a cutting board. Using a serrated knife, saw each log into diagonal slices 3/4 inch wide. Return the slices to the cookie sheet (no need for fresh parchment) and arrange them cut side down. It's all right if they touch because they won't spread.

Bake until the biscotti are dried to your taste, about 10 minutes (for slightly moist and chewy) to 20 minutes (for super-dry and crunchy). Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti will still give slightly when pressed, but will harden as they cool. When cool, store in airtight containers.

Brown Sugar & Molasses Brine

This brine helps keep Grilled Pork Rib Chops, Grilled Pork Blade Chops, or Grilled Thin Pork Chops juicy and adds a subtle flavor.

• 3-1/2 cups water
• 1/4 cup kosher salt
• 1/4 cup dark brown sugar
• 1 Tbs. molasses
• 1 cup ice cubes
• 3 to 4 lb. pork chops

Pour the water into a large bowl or plastic tub. Add the salt, sugar, and molasses and stir until dissolved. Stir in the ice so the brine chills quickly. Add the pork chops, set a plate on top to keep them submerged, and cover the bowl. Refrigerate for at least 4 hours but no more than 6 hours (less for thin chops).

Coffee ‘Tea’ Cakes

These little cakes look like scones but have a moister, more cake-like texture.

• 9 oz. (2 cups) all-purpose flour
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp. baking soda
• 2/3 cup packed light brown sugar
• 1-1/2 Tbs. finely ground coffee beans (from about 1 heaping Tbs. whole beans)
• 1 stick (8 Tbs.) cold butter, cubed
• 1/3 cup heavy cream
• 1 tsp. vanilla extract
• 1/3 cup cold brewed espresso or double-strength coffee
• 1 tsp. packed light brown sugar
• 1 tsp. sugar

Heat the oven to 350°F. Using a stand mixer with the paddle attachment or a regular mixer with beaters, combine the flour, baking powder, salt, baking soda, 2/3 cup brown sugar, and the ground coffee beans. Add the butter and mix on low speed until the pieces of butter are the size of marbles. Add the cream, vanilla, and cold espresso and continue mixing until the dough just comes together. Pat the dough onto an ungreased baking sheet into a round about 6 inches in diameter. Mix the 1 tsp. brown sugar with the white sugar to make it "sprinkleable." Sprinkle the round lightly with the sugar and cut it into 8 triangles. Bake until firm but still springy, 40 to 50 minutes. Remove from the oven and cool. Cut into wedges along the lines.

Classic Kansas City Barbecue Sauce

Both this sauce and the Memphis sauce for barbecued chicken are tomato based. This Kansas City sauce is a little sweeter and, with the addition of butter, a little more round in flavor.

• 1/2 cup firmly packed dark brown sugar
• 1 Tbs. onion salt
• 1-1/2 tsp. celery seeds
• 1-1/2 tsp. garlic powder
• 1-1/2 tsp. chili powder
• 1 tsp. finely ground black pepper
• 1 tsp. ground cumin
• 1/2 tsp. cayenne
• 2 cups tomato ketchup
• 1/4 cup white vinegar; more to taste
• 2 Tbs. prepared yellow mustard
• 1 tsp. fresh lemon juice
• 1 tsp. liquid smoke (optional)
• 4 Tbs. butter, cubed and chilled

In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar. (You may want to have a lid handy to protect yourself and your kitchen from any sputtering.) Reduce the heat and simmer for 25 minutes, stirring occasionally. With a whisk, blend in the butter cubes, a couple at a time, until incorporated.

German Chocolate Bombes

These showstoppers are a creative spin on a classic dessert. Here, individual ganache-glazed chocolate cake bombes are filled with decadent chocolate mousse and creamy pecan-coconut pudding. And, they're the perfect ending for a dinner party because you can make them ahead.

For the cake

• Cooking spray
• 4 oz. unsweetened chocolate, chopped (about 1 cup)
• 1 oz. (1/4 cup) natural cocoa powder 
• 1-1/2 cups boiling water  
• 7 oz. (1-1/2 cups) unbleached all-purpose flour
• 1 tsp. baking soda 
• 1/4 tsp. kosher salt 
• 1-1/2 cups packed dark brown sugar  
• 8 oz. (1 cup) unsalted butter, softened
• 4 large eggs, at room temperature  
• 1/2 cup buttermilk, at room temperature 
• 1 tsp. pure vanilla extract 

Tip:

This recipe contains raw eggs; if that’s a concern, buy pasteurized.

For the coconut-pecan filling

• 3-1/4 oz. (about 1 cup) sweetened, shredded dried coconut, toasted and cooled
• 3 oz. (2/3 cup) pecans, toasted and cooled
• 2/3 cup granulated sugar  
• 2-1/2 oz. (5 Tbs.) unsalted butter, cut into chunks 
• 6 large egg yolks 
• 1 5-oz. can evaporated milk 
• 1/2 tsp. pure vanilla extract

For the chocolate mousse

• 4 oz. bittersweet chocolate (preferably 70% cacao), chopped (about 1 cup) 
• 3-1/2 oz. (7 Tbs.) unsalted butter 
• 2 large eggs, separated 
• 1 Tbs. granulated sugar 
• 3/4 cup heavy cream 
• 1/4 tsp. pure vanilla extract 
• Pinch kosher salt 

For the glaze

• 4 oz. bittersweet chocolate (preferably 70% cacao), finely chopped (about 1 cup) 
• 2 Tbs. light corn syrup 
• 1 cup heavy cream 

Make the cake

Position a rack in the center of the oven and heat the oven to 325°F. Coat a 13x18-inch rimmed baking sheet with cooking spray.

Put the chocolate and cocoa in a medium heatproof bowl, add the boiling water, and whisk to combine and melt the chocolate. Set aside to cool slightly. In a small bowl, combine the flour, baking soda, and salt. 

Beat the sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 3 to 5 minutes, stopping to scrape the bowl halfway through. Add the eggs one at a time, beating well after each addition. Slowly add the buttermilk and vanilla—the batter will look curdled at this point. Reduce the mixer speed to low. Alternate adding the flour mixture (in 3 additions) with the chocolate mixture (in 2 additions), ending with the flour mixture. Scrape the batter into the prepared pan and tap the pan on the counter to level the batter.

Bake until the cake springs back when poked in the center with a finger, about 20 minutes. Cool completely in the pan on a wire rack. (Well-wrapped, the cake will keep for up to 2 days in the refrigerator, or up to 1 month in the freezer.) 

Make the coconut-pecan filling

Pulse the coconut and pecans in a food processor until they resemble coarse cornmeal. 

Combine the sugar, butter, egg yolks, evaporated milk, and vanilla in a 3-quart saucepan. Cook over medium-low heat, stirring constantly with a spoon or spatula, until the mixture is thick enough to coat the spoon and hold a trail when a finger is drawn through it, 6 to 7 minutes. Transfer to a stand mixer fitted with the whisk attachment and whip on high speed until cooled, fluffy, and slightly lightened in color, 6 to 10 minutes. Add the coconut-pecan mixture and beat on medium speed until combined, 1 minute more. Refrigerate until ready to use. (You can refrigerate the filling for up to 1 week.) 

Make the chocolate mousse

Melt the chocolate and butter in a large bowl set in a skillet of barely simmering water. Remove from the heat and stir with a spatula to combine. Set aside to cool slightly. 

Whip the egg whites in a clean stand mixer fitted with a clean whisk attachment on medium-high speed to soft peaks, 1 to 2 minutes. Slowly add the sugar and continue to whip to stiff peaks, 3 to 4 minutes. 

In a medium bowl, whip the cream with a whisk or electric hand mixer to medium-stiff peaks. 

In a small bowl, combine the egg yolks, vanilla, and salt. Mix the egg yolk mixture into the chocolate mixture with a spatula. Fold in the whipped egg whites, then fold in the whipped cream—there shouldn’t be any visible streaks. 

Assemble the bombes

Set two silicone bombe molds that hold at least 5 bombes each (3-1/4-inch diameter and 1/2-cup capacity) on a 13x18-inch rimmed baking sheet. 

Turn the cake out onto a cutting board. Use a 3-1/8-inch round cutter to cut 10 circles from the chocolate cake. Reserve the remaining cake for another use.  

Scoop about 1/4 cup of the mousse into each mold and smear it evenly all over the insides of the molds with the back of a small spoon. Refrigerate or freeze until set, 10 to 20 minutes. Evenly distribute the coconut-pecan filling among the molds (about 2-1/2 Tbs. each), and then gently press a cake circle into each mold. Cover with plastic wrap and freeze overnight.

Unmold the frozen bombes one at a time onto a wire rack set in a rimmed baking sheet. Let sit until nearly room temperature, 2 to 3 hours.

Glaze the bombes

Put the chopped chocolate and corn syrup in a medium stainless-steel bowl. In a small saucepan, heat the cream over medium-high heat until just boiling, then pour it over the chocolate mixture and let sit for 3 minutes. Whisk gently until smooth. Transfer to a liquid measuring cup for easy pouring.

Pour the glaze evenly over the bombes to coat them completely. Refrigerate until set, about 2 hours. (Glaze the bombes no more than 8 hours in advance.) 

Let the bombes sit at room temperature for about 30 minutes before serving. 

Warm Chocolate-Stout Brownie Sundaes

Stout not only gives these brownies a moist texture but also serves as the base for an unusual chocolate sauce. If you can’t find chocolate stout, regular stout is fine.

For the brownies:

• 2 oz. (4 Tbs.) unsalted butter
• 3 oz. bittersweet chocolate (70% to 75% cacao), coarsely chopped (about 3/4 cup)
• 1/2 tsp. instant espresso powder
• 1/4 tsp. pure vanilla extract
• 1/8 tsp. table salt
• 1/2 cup packed dark brown sugar
• 1 large egg, at room temperature
• 1/4 cup chocolate stout, at room temperature
• 1-1/8 oz. (1/4 cup) unbleached all-purpose flour

For the sauce:

• 1/2 cup chocolate stout
• 3-1/2 oz. bittersweet chocolate (70% to 75% cacao), chopped (generous 3/4 cup)
• 2 Tbs. granulated sugar
• 1/4 cup heavy cream

For serving:

• 1 quart dulce de leche ice cream

Make the brownies:

Position a rack in the center of the oven and heat the oven to 375°F. Line 6 standard-size muffin cups with cupcake liners.

In a 4-cup Pyrex measuring cup, microwave the butter on high until melted and very hot, 60 to 90 seconds. Add the chocolate to the melted butter and microwave on high for 30 seconds; let stand 1 minute. Stir until the chocolate is completely melted and smooth, heating more, if necessary, in 15 second bursts.

Whisk the espresso powder, vanilla, and salt into the chocolate mixture. Whisk in the brown sugar until it begins to dissolve, about 30 seconds. Whisk in the egg until the mixture is thick and smooth, 30 to 45 seconds. Whisk in the stout and then the flour until the mixture is completely smooth, about 30 seconds.

Portion the batter evenly among the prepared muffin cups, filling each three-quarters full. Bake until the centers are barely set and a tester inserted in the center comes out with moist crumbs, 15 to 20 minutes. Transfer to a rack to cool slightly.

Make the sauce:

Meanwhile, in a heavy-duty 1-quart saucepan, boil the stout over high heat until reduced by half, 3 to 4 minutes. Remove from the heat. Add the chocolate and sugar; let stand 1 minute. Add the cream and whisk until smooth.

Serve the sundaes:

Remove the warm brownies from the liners and put them on small dessert plates. Top each with some of the ice cream and sauce and serve.

Brown Sugar & Oatmeal Shortbread Cookies

The darker the brown sugar, the deeper the cookies' flavor. You could use a more exotic brown sugar in this recipe, such as Billington's dark brown cane sugar from England or light or dark muscovado sugar.

• 8 oz. (1 cup) cold unsalted butter, cut into 1/2-inch pieces
• 1/2 cup packed light or dark brown sugar
• 1/4 tsp. table salt
• 10 oz. (2-1/4 cups) all-purpose flour
• 1/2 cup quick-cooking oats

Line two baking sheets with parchment. Combine the butter, brown sugar, and salt in a stand mixer bowl (use the paddle attachment) or a large mixing bowl. Mix on low speed until the butter combines with the sugar but isn't perfectly smooth, 1 to 2 min. Add the flour and oats and mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 min.; don't overmix.

Roll: On a lightly floured surface, roll the dough to about 1/4 inch thick. Aim for a uniform thickness to ensure even baking.

Cut: Cut the dough into bars or squares with a sharp knife or, using cookie cutters, cut out shapes as close to one another as possible. Press the scraps together, roll them out, and cut out more cookies. If the dough becomes sticky, refrigerate it briefly. Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 min.

Bake: Position oven racks in the upper and lower thirds of the oven and heat the oven to 300°F. Bake the cookies until golden on the bottom and edges and pale to golden on top, 30 min. to 1 hour. (After 15 min., swap the position of the baking sheets and rotate them 180 degrees for even baking.) If the cookies are done before 30 min., reduce the oven temperature to 275°F for the remaining batches; if they take longer than 1 hour, increase the temperature to 325°F.

Brown-Sugar Caramel Sauce

Brown sugar, butter and vanilla make a remarkable, full-flavored sauce that's something like butterscotch, only better.

• 2 cups packed brown sugar (light or dark)
• 3/4 cup water
• 1-1/2 cups heavy cream
• 4 oz. (1/2 cup) unsalted butter, cut into 4 chunks
• Seeds scraped from 1 vanilla bean
• 1/4 tsp. table salt

In a medium, heavy-based saucepan, combine the brown sugar and water. Stir to dissolve the sugar. Cook over high heat, swirling the pan continuously, until the caramel reaches 280°F on a candy thermometer.

Immediately remove the pan from the heat and slowly and carefully pour in the cream (the caramel may sputter). Boil over high heat for 2 minutes, stirring occasionally, to blend. Remove from the heat and slowly whisk in the butter, vanilla seeds, and salt.

Cool slightly before using.

Brown Sugar & Oatmeal Shortbread Cookies

The darker the brown sugar, the deeper the cookies' flavor. You could use a more exotic brown sugar in this recipe, such as Billington's dark brown cane sugar from England or light or dark muscovado sugar.

• 8 oz. (1 cup) cold unsalted butter, cut into 1/2-inch pieces
• 1/2 cup packed light or dark brown sugar
• 1/4 tsp. table salt
• 10 oz. (2-1/4 cups) all-purpose flour
• 1/2 cup quick-cooking oats

Line two baking sheets with parchment. Combine the butter, brown sugar, and salt in a stand mixer bowl (use the paddle attachment) or a large mixing bowl. Mix on low speed until the butter combines with the sugar but isn't perfectly smooth, 1 to 2 min. Add the flour and oats and mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 min.; don't overmix.

Roll: On a lightly floured surface, roll the dough to about 1/4 inch thick. Aim for a uniform thickness to ensure even baking.

Cut: Cut the dough into bars or squares with a sharp knife or, using cookie cutters, cut out shapes as close to one another as possible. Press the scraps together, roll them out, and cut out more cookies. If the dough becomes sticky, refrigerate it briefly. Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 min.

Bake: Position oven racks in the upper and lower thirds of the oven and heat the oven to 300°F. Bake the cookies until golden on the bottom and edges and pale to golden on top, 30 min. to 1 hour. (After 15 min., swap the position of the baking sheets and rotate them 180 degrees for even baking.) If the cookies are done before 30 min., reduce the oven temperature to 275°F for the remaining batches; if they take longer than 1 hour, increase the temperature to 325°F.

Gingerbread Biscotti

Biscotti are very forgiving, and you can bake these to your taste: chewy, crunchy, or somewhere in between.

• 10 oz. (2-1/4 cups) unbleached all-purpose flour
• 1-1/4 cups packed dark brown sugar
• 2 tsp. ground ginger
• 1-1/4 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. table salt
• 1/4 tsp. ground nutmeg
• 1/4 tsp. baking soda
• 4 oz. (1 cup) pecans, coarsely chopped
• 4 oz. (1/2 cup) lightly packed dried apricots, coarsely chopped
• 1/4 cup molasses
• 2 large eggs
• 2 tsp. finely grated orange zest (from about 1 medium navel orange)

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Position a rack in the middle of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment.

In a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg, and baking soda on medium-low speed until well blended. On low speed, briefly mix in the pecans and apricots. In a measuring cup, lightly whisk the molasses, eggs, and orange zest. With the mixer on low, slowly pour in the egg mixture. Continue mixing until the dough is well blended and comes together in large, moist clumps, 1 to 2 minutes.

Dump the dough onto an unfloured work surface. Divide into two equal piles (about 1 lb. each). Shape each pile into a log that's 10 inches long and about 1-1/2 inches in diameter, lightly flouring your hands as needed (the dough is a bit sticky).

Position the logs on the lined cookie sheet about 4 inches apart. Bake until the tops are cracked and spring back slightly when gently pressed, 30 to 35 minutes. Transfer the sheet to a rack and let cool until the logs are cool enough to handle, about 10 minutes.

Carefully peel the biscotti logs from the parchment and transfer to a cutting board. Using a serrated knife, saw each log into diagonal slices 3/4 inch wide. Return the slices to the cookie sheet (no need for fresh parchment) and arrange them cut side down. It's all right if they touch because they won't spread.

Bake until the biscotti are dried to your taste, about 10 minutes (for slightly moist and chewy) to 20 minutes (for super-dry and crunchy). Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti will still give slightly when pressed, but will harden as they cool. When cool, store in airtight containers.

Fresh Pineapple Upside-Down Cake

Tangy pineapple and a buttery-sweet brown sugar topping are a good match for this yogurt cake. If you don’t have a square pan, a 9x2-inch round pan works too.

For the caramel:

• 3/4 cup packed dark brown sugar
• 2 oz. (4 Tbs.) butter

For the fruit:

• 1 small, ripe pineapple, trimmed, quartered, cored, and cut into 1/4-inch-thick slices

For the cake:

• 8 oz. (2 cups) cake flour
• 2-1/2 tsp. baking powder
• 1/4 tsp. salt
• 4 oz. (8 Tbs.) unsalted butter, at room temperature
• 3/4 cup sugar
• 1-1/2 tsp. finely grated orange zest
• 1 tsp. vanilla extract
• 2 large eggs
• 2/3 cup plain nonfat yogurt

Heat the oven to 350°F and lightly butter the sides of an 8-inch square pan.

Make the caramel:

In a small saucepan, combine the brown sugar and butter. Cook over medium heat, stirring often, until the butter is melted and the mixture is smooth. Bring to a boil and pour into the prepared pan. Spread with a spatula to coat the bottom evenly. Scatter or arrange the pineapple slices evenly in the caramel, overlapping them slightly. Gently press the fruit into the caramel.

Make the cake:

Sift together the cake flour, baking powder, and salt. In a medium bowl, beat the butter with an electric mixer until smooth. Gradually add the sugar and continue beating until fluffy and lighter in color, about 3 min. Beat in the orange zest and vanilla. Add the eggs one at a time, beating briefly after each addition. Sprinkle half of the flour mixture over the butter mixture and, on low speed, mix just until the flour disappears. Add the yogurt and mix until just blended. Gently mix in the remaining flour. Scoop large spoonfuls of batter onto the fruit; gently spread the batter evenly in the pan. Lightly tap the pan on the counter to settle the batter. Bake until the cake is golden brown and a pick inserted in the center comes out clean, about 45 min. Immediately run a paring knife around the inside edge of the pan. Set a flat serving plate on top of the pan and invert the cake. Let the inverted pan rest for about 5 min. to let the topping settle. Gently remove the pan and serve the cake warm or at room temperature.

Brown Sugar & Oatmeal Shortbread Cookies

The darker the brown sugar, the deeper the cookies' flavor. You could use a more exotic brown sugar in this recipe, such as Billington's dark brown cane sugar from England or light or dark muscovado sugar.

• 8 oz. (1 cup) cold unsalted butter, cut into 1/2-inch pieces
• 1/2 cup packed light or dark brown sugar
• 1/4 tsp. table salt
• 10 oz. (2-1/4 cups) all-purpose flour
• 1/2 cup quick-cooking oats

Line two baking sheets with parchment. Combine the butter, brown sugar, and salt in a stand mixer bowl (use the paddle attachment) or a large mixing bowl. Mix on low speed until the butter combines with the sugar but isn't perfectly smooth, 1 to 2 min. Add the flour and oats and mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 min.; don't overmix.

Roll: On a lightly floured surface, roll the dough to about 1/4 inch thick. Aim for a uniform thickness to ensure even baking.

Cut: Cut the dough into bars or squares with a sharp knife or, using cookie cutters, cut out shapes as close to one another as possible. Press the scraps together, roll them out, and cut out more cookies. If the dough becomes sticky, refrigerate it briefly. Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 min.

Bake: Position oven racks in the upper and lower thirds of the oven and heat the oven to 300°F. Bake the cookies until golden on the bottom and edges and pale to golden on top, 30 min. to 1 hour. (After 15 min., swap the position of the baking sheets and rotate them 180 degrees for even baking.) If the cookies are done before 30 min., reduce the oven temperature to 275°F for the remaining batches; if they take longer than 1 hour, increase the temperature to 325°F.

German Chocolate Bombes

These showstoppers are a creative spin on a classic dessert. Here, individual ganache-glazed chocolate cake bombes are filled with decadent chocolate mousse and creamy pecan-coconut pudding. And, they're the perfect ending for a dinner party because you can make them ahead.

For the cake

• Cooking spray
• 4 oz. unsweetened chocolate, chopped (about 1 cup)
• 1 oz. (1/4 cup) natural cocoa powder 
• 1-1/2 cups boiling water  
• 7 oz. (1-1/2 cups) unbleached all-purpose flour
• 1 tsp. baking soda 
• 1/4 tsp. kosher salt 
• 1-1/2 cups packed dark brown sugar  
• 8 oz. (1 cup) unsalted butter, softened
• 4 large eggs, at room temperature  
• 1/2 cup buttermilk, at room temperature 
• 1 tsp. pure vanilla extract 

Tip:

This recipe contains raw eggs; if that’s a concern, buy pasteurized.

For the coconut-pecan filling

• 3-1/4 oz. (about 1 cup) sweetened, shredded dried coconut, toasted and cooled
• 3 oz. (2/3 cup) pecans, toasted and cooled
• 2/3 cup granulated sugar  
• 2-1/2 oz. (5 Tbs.) unsalted butter, cut into chunks 
• 6 large egg yolks 
• 1 5-oz. can evaporated milk 
• 1/2 tsp. pure vanilla extract

For the chocolate mousse

• 4 oz. bittersweet chocolate (preferably 70% cacao), chopped (about 1 cup) 
• 3-1/2 oz. (7 Tbs.) unsalted butter 
• 2 large eggs, separated 
• 1 Tbs. granulated sugar 
• 3/4 cup heavy cream 
• 1/4 tsp. pure vanilla extract 
• Pinch kosher salt 

For the glaze

• 4 oz. bittersweet chocolate (preferably 70% cacao), finely chopped (about 1 cup) 
• 2 Tbs. light corn syrup 
• 1 cup heavy cream 

Make the cake

Position a rack in the center of the oven and heat the oven to 325°F. Coat a 13x18-inch rimmed baking sheet with cooking spray.

Put the chocolate and cocoa in a medium heatproof bowl, add the boiling water, and whisk to combine and melt the chocolate. Set aside to cool slightly. In a small bowl, combine the flour, baking soda, and salt. 

Beat the sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 3 to 5 minutes, stopping to scrape the bowl halfway through. Add the eggs one at a time, beating well after each addition. Slowly add the buttermilk and vanilla—the batter will look curdled at this point. Reduce the mixer speed to low. Alternate adding the flour mixture (in 3 additions) with the chocolate mixture (in 2 additions), ending with the flour mixture. Scrape the batter into the prepared pan and tap the pan on the counter to level the batter.

Bake until the cake springs back when poked in the center with a finger, about 20 minutes. Cool completely in the pan on a wire rack. (Well-wrapped, the cake will keep for up to 2 days in the refrigerator, or up to 1 month in the freezer.) 

Make the coconut-pecan filling

Pulse the coconut and pecans in a food processor until they resemble coarse cornmeal. 

Combine the sugar, butter, egg yolks, evaporated milk, and vanilla in a 3-quart saucepan. Cook over medium-low heat, stirring constantly with a spoon or spatula, until the mixture is thick enough to coat the spoon and hold a trail when a finger is drawn through it, 6 to 7 minutes. Transfer to a stand mixer fitted with the whisk attachment and whip on high speed until cooled, fluffy, and slightly lightened in color, 6 to 10 minutes. Add the coconut-pecan mixture and beat on medium speed until combined, 1 minute more. Refrigerate until ready to use. (You can refrigerate the filling for up to 1 week.) 

Make the chocolate mousse

Melt the chocolate and butter in a large bowl set in a skillet of barely simmering water. Remove from the heat and stir with a spatula to combine. Set aside to cool slightly. 

Whip the egg whites in a clean stand mixer fitted with a clean whisk attachment on medium-high speed to soft peaks, 1 to 2 minutes. Slowly add the sugar and continue to whip to stiff peaks, 3 to 4 minutes. 

In a medium bowl, whip the cream with a whisk or electric hand mixer to medium-stiff peaks. 

In a small bowl, combine the egg yolks, vanilla, and salt. Mix the egg yolk mixture into the chocolate mixture with a spatula. Fold in the whipped egg whites, then fold in the whipped cream—there shouldn’t be any visible streaks. 

Assemble the bombes

Set two silicone bombe molds that hold at least 5 bombes each (3-1/4-inch diameter and 1/2-cup capacity) on a 13x18-inch rimmed baking sheet. 

Turn the cake out onto a cutting board. Use a 3-1/8-inch round cutter to cut 10 circles from the chocolate cake. Reserve the remaining cake for another use.  

Scoop about 1/4 cup of the mousse into each mold and smear it evenly all over the insides of the molds with the back of a small spoon. Refrigerate or freeze until set, 10 to 20 minutes. Evenly distribute the coconut-pecan filling among the molds (about 2-1/2 Tbs. each), and then gently press a cake circle into each mold. Cover with plastic wrap and freeze overnight.

Unmold the frozen bombes one at a time onto a wire rack set in a rimmed baking sheet. Let sit until nearly room temperature, 2 to 3 hours.

Glaze the bombes

Put the chopped chocolate and corn syrup in a medium stainless-steel bowl. In a small saucepan, heat the cream over medium-high heat until just boiling, then pour it over the chocolate mixture and let sit for 3 minutes. Whisk gently until smooth. Transfer to a liquid measuring cup for easy pouring.

Pour the glaze evenly over the bombes to coat them completely. Refrigerate until set, about 2 hours. (Glaze the bombes no more than 8 hours in advance.) 

Let the bombes sit at room temperature for about 30 minutes before serving.